Eggplant Spread With Yogurt And Parsley (Melintzanosalata)

• 3 eggplants (about 2 pounds)
• 3 tablespoons extra-virgin olive oil, divided
• 2 cups fresh parsley leaves, divided
• 2/3 cup coarsely chopped green onions
• 2 tablespoons red wine vinegar
• 2 garlic cloves, quartered
• 1 bottled pepperoncini pepper
• 2 tablespoons capers
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (8-ounce) carton plain low-fat yogurt

1. Preheat broiler.
2. Cut eggplants in half lengthwise. Place on a jelly-roll pan, cut sides up; brush cut sides with 1 tablespoon oil. Broil 15 minutes or until tender and browned. Remove from oven; cool on pan 10 minutes. Peel eggplants; chop pulp. Place pulp in a bowl.
3. Finely chop 1 cup parsley; set aside. Combine remaining parsley, 2 tablespoons oil, onions, vinegar, garlic, and pepperoncini pepper in a food processor. Process until smooth, scraping sides of bowl occasionally; add to eggplant. Stir in reserved chopped parsley, capers, salt, and black pepper. Cover and chill 2 hours.
4. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape yogurt from paper towel into eggplant mixture; stir gently.

eggplants, extravirgin olive oil, parsley, green onions, red wine vinegar, garlic, pepperoncini pepper, capers, salt, freshly ground black pepper, yogurt

Taken from www.myrecipes.com/recipe/eggplant-spread-with-yogurt-parsley-melintzanosalata (may not work)